Creamy Salmon Pasta

Treat yourself to a bowl of pure comfort with this Creamy Salmon Pasta. This recipe combines the smoky, delicate flavor of hot-smoked salmon with a velvety lemon-cream sauce that perfectly coats every strand of fettuccine. It is a sophisticated yet simple meal that transforms a few high-quality ingredients into a restaurant-worthy dinner in just 25 minutes.

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This dish is all about the harmony between the rich dairy and the zesty citrus. By using the starchy pasta cooking water to finish the sauce, you ensure a glossy, cohesive texture that feels indulgent without being heavy. It is the ideal choice for a weeknight treat or a relaxed weekend gathering with friends.

Ingredients

• 350 g (12 oz) dried fettuccine or spaghetti
• Salt, for pasta water
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 200 ml (3/4 cup + 2 tbsp) heavy cream
• 1 tsp Dijon mustard
• Zest and juice of 1 lemon
• 100 ml (scant 1/2 cup) reserved pasta cooking water
• Freshly ground black pepper, to taste
• 150 g (5 oz) hot-smoked salmon, flaked
• 30 g (1/4 cup) grated Parmesan cheese
• 2 tbsp chopped fresh dill or flat-leaf parsley

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 100 ml (scant 1/2 cup) of the pasta water, then drain the pasta.

Step 2

Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 2–3 minutes until soft and fragrant.

Step 3

Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 minutes.

Step 4

Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.

Step 5

Toss the drained pasta into the skillet. Add reserved pasta water as needed to loosen the sauce. Sprinkle in the Parmesan and toss until the pasta is coated and the sauce is silky.

Step 6

Season with black pepper and adjust salt if needed. Serve immediately, topped with remaining herbs and extra lemon zest if desired.

Zusatztipps für die Zubereitung

To achieve the best texture, ensure you do not overcook the pasta in the boiling water, as it will continue to cook slightly when tossed in the warm sauce. Using a microplane to zest the lemon will give you the most fragrance without the bitterness of the white pith. Always flake the salmon into bite-sized pieces before adding it to the pan to ensure it distributes evenly throughout the dish.

Varianten und Anpassungen

If you're looking for a slightly lighter version, you can substitute half of the heavy cream with milk. For those who prefer a different seafood profile, hot-smoked trout works as a fantastic alternative to salmon. Adding a splash of dry white wine after sautéing the shallots can also provide an extra layer of complexity and acidity to the base of your sauce.

Serviervorschläge

This creamy pasta is best enjoyed alongside a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which complements the seafood and lemon notes. To complete the meal, serve it with a fresh green side salad or lightly sautéed seasonal vegetables like asparagus or peas.

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Enjoy this effortless and elegant dish as a staple in your weeknight rotation. Each serving provides approximately 545 calories and is a great source of protein. Please be aware that this recipe contains fish and dairy, and may contain gluten or eggs depending on your choice of pasta. Always check your ingredient labels for specific allergy concerns.

Recipe FAQs

→ Can I use fresh salmon instead of hot-smoked?

Yes, though you'll need to adjust the method. Pan-sear fresh salmon fillets until cooked through, then flake into the sauce. The flavor will be milder, so consider adding extra herbs or a touch of smoked paprika for depth.

→ What pasta shapes work best?

Fettuccine and spaghetti are ideal as the silky sauce clings beautifully to long strands. However, penne, rigatoni, or fusilli would also work well if you prefer shorter shapes that catch pockets of sauce in their ridges.

→ Can I make this ahead?

The sauce can be prepared up to 24 hours in advance and stored in the refrigerator. Reheat gently with a splash of cream or pasta water to loosen before tossing with freshly cooked pasta for best results.

→ Is there a lighter alternative to heavy cream?

You can substitute half-and-half or use a mix of half cream and half milk. The sauce will be slightly less rich but still creamy and delicious. Avoid using only milk as it won't achieve the same velvety consistency.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the delicate salmon flavor.

→ Can I freeze leftovers?

While possible, freezing may cause the sauce to separate slightly upon reheating. If freezing, store in an airtight container for up to 2 months and reheat gently, adding a splash of cream or pasta water to restore creaminess.